Sweetened Whipped Cream

Recipe from Our Best Bites

This is my favorite way to do whipped cream. Way better than anything store bought.


Ingredients:

1 c. whipping cream

1/3 c. powdered sugar

1 teaspoon vanilla extract


Directions:

Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form.

Caramel Brownies


Ingredients:

  • 50-ish caramels (11-13oz)
  • Chocolate Cake Mix (Devil’s Food)
  • Evaporated Milk (divided)
  • 1/2 c. butter (melted)
  • Chocolate Chips (however much you want, but about 1 c.)


Directions:

  1. Mix the cake mix with the butter and 1/3 c. evaporated milk
  2. Divide the mix into two, press half into the bottom of an ungreased 9×13 pan and bake for 6 minutes at 350°F
  3. Melt the caramels with 1/3 c. evaporated milk
  4. Pour the melted caramel mixture onto the baked brownie bottom
  5. Sprinkle chocolate chips over the caramel
  6. Drop the remaining cake mixture over the top
  7. Bake at 350°F for 15-20 minutes
  8. Try not to eat all of them in one-sitting (maybe this last step is only necessary for me, but we can all probably use the reminder. . .)

 

p.s. Thanks for the recipe Mom!

Rolo Cake Cookies

Ingredients:

1 box devil’s food cake mix

1/2 cup oil

2 eggs

Rolo Candies


Directions:

Heat oven to 350. Combine cake mix, oil, and eggs in mixing bowl. Place rolo in the center of each scoop of cookie dough and roll/fold dough to cover the rolo and form a cookie dough ball. Place on cookie sheet and bake 8-10 minutes. Enjoy!

Vanilla Sauce

Indredients:

  • 1 quart milk
  • 1 cup sugar
  • 2 rounded tsp cornstarch
  • 2 eggs
  • Pinch of salt
  • 1 tsp butter
  • 1 tsp vanilla

Steps:

  1. Heat milk.
  2. While milk is heating, whisk sugar, cornstarch, eggs, and salt together in a bowl, then add to milk.
  3. Bring to boil and add butter and vanilla.

Note: this doesn’t get very thick, it stays thin but tastes great, especially over bread pudding.

Bread Pudding

IMG_3653


 

Ingredients:

  • Loaf of bread, cubed (I used a cinnamon swirl bread and omitted the nutmeg)
  • Raspberries (or whatever)
  • Chocolate chips (or chunks of chocolate)
  • 8 eggs
  • 1 pint heavy cream
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup sugar
  • 1/4 tsp nutmeg (or cinnamon)

Steps:

  1. Layer the first three ingredients in a lightly greased pan (9×13 glass pan).
  2. Whisk the remaining ingredients together in a bowl and then pour over the bread in the pan.
  3. Cook at 350 F for 45 minutes. (until the top is a crisp golden-brown, and the bottom makes a nice custard)
  4. Serve with vanilla sauce drizzled over the top.

    IMG_3654

Misty’s Crack Cookies

Raspberry almond butter cookies
  
Pre heat oven to 350

Ingredients:

2/3 cup sugar

1 cup softened butter

1/2 tsp almond extract

2 cups flour 

1 jar of seedless raspberry jelly

Mix sugar, softened butter and almond extract.

Slowly add 2 cups flour

Use cookie scooper for dough balls. 

Push thumb in each cookie dough balls 

Fill thumb print with raspberry jelly. 

Bake for about 16 to 19 min.

Let cool. 

Frosting:

1 cup powdered sugar

1 and 1/2 tsp of almond extract. 

2 tbsp of water

Mix and drizzle over cooked cookies 

pink sugar cookies

IMG_3288
recipe was found Here

Ingredients:

1 cup butter (room temp)

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powder sugar

2 tablespoons water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

5 1/2 cups flour
Directions: 

Cream together butter, vegetable oil, eggs, sugars, and water. 

Combine all dry ingredients, and then slowly add to butter mixture. 

Mix until well combined. Dough should be a little crumbly. 

Roll dough into golf ball sized balls. Place on cookie sheet. 

To give the cookies their signature rough edge place about 1/4 cup of sugar and a pinch of salt in a bowl. Dip the bottom of a glass into the sugar and then smush the dough balls with it (you may need to get the glass slightly wet to get the sugars to stick). When you smush the dough you may need to also twist the glass as well.  

Bake at 350 for about 8 mins (they should barely be browning on the bottom). Cool cookies on a rack, once cool keep in the fridge. 

-sour cream frosting-

1/2 cup room temp butter

3/4 cup sour cream

Approx one 2 lb pkg of powder sugar.

1 teaspoon salt

1/4 cup milk

Red food coloring

Directions:

Cream together butter, sour cream, and salt. Slowly add powder sugar. When it gets so thick it’s not frosting like anymore add a splash of milk. Alternate this process until the frosting is at your desired consistency. Add red food coloring to get the color you like. 

chocolate chip zucchini bread

zucchini bread-recipe makes two regular sized loafs-

4 eggs

1 cup oil

1 cup sugar

1 cup brown sugar

4 tsp vanilla

3 cups shredded, unpeeled zucchini

3 cups flour

1 cup cocoa

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 bag chocolate chips (I used minis)
Mix together the eggs, oil, sugars, and vanilla. Add in zucchini. Slowly add in your dry ingredients, last being your chocolate chips.

Spray loaf pans with cooking spray. Pour or spoon in your mixture.

Bake at 350 degrees for 45-55 minutes, until toothpick is inserted and removed clean.

Cool in pan for about 5-10 mins and then flip over on a wire rack to finish cooling.

everyday cinnamon rolls

Cinnamon Roll Dough
This is a cinnamon roll. . . before it’s stuffed in the oven.

this recipe is from the Our Best Bites cookbook. I was introduced to it by my sister in law, Courtney. (:

-Dough-

1 cup milk

4 Tbs butter

3 1/4- 3 1/2 cups flour

1 (.25oz) package rapid rise yeast/ ~2 1/4 tsp

1/4 cup white sugar

1/2 tsp salt

1 egg
-Filling-

1 cup brown sugar, packed

1 1/2 Tbs ground cinnamon

1/2 cup butter, softened

-Icing-

1 1/2 cup powdered sugar

2 Tbs melted butter

1/2 tsp vanilla

1-2 Tbs milk


-Dough-   Place milk and 4 Tbs butter in a microwave safe bowl, heat on high for 1 1/2 minutes. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 cups of flour, yeast, white sugar, and salt. When milk mixture has cooled to warm add it to flour mixture along with egg while the beater is is running. Beat until well combined, about 1 min. Add remaining flour only until dough is barely leaving the sides of the bowl. It should be very soft and slightly sticky. Continue knead the dough for 5 mins. Turn dough out on a floured surface and let rest for 10 mins while you prepare the filling.

-Filling-    Make sure butter is softened well. Mix with both brown sugar and cinnamon.

-Assembly-    Roll dough into a rectangle about 12×14 inches. Spread brown sugar mixture over the surface (you may have to crumble it over the surface). Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and the cut into rolls. Place in sprayed 9×13 pan. Coverpan with a clean towel and letraise in a warm place for about 30 minutes. Preheat oven for 350. When rolls have finished rising bake for 15-20 minutes or until lightly golden brown. If desired spread with icing while still warm.


-notes-

You can also use a cream cheese frosting: 1 (8oz.) pkg cream cheese that has been softened,1/4 cup of softened butter, 1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 tsp milk.

You can use floss to cut the dough

DONT ADD TOO MUCH FLOUR!!! As my SIL says softer cinnamon rolls = the perfect amount of flour.

pudding pops

1 large pudding mix (your choice of flavor, we chose chocolate)

3 cups of cold milk

2 cups of cool whip
Combine all ingredients in a medium/large mixing bowl.

Pour mixture into popsicle molds.

Freeze your Popsicles (we froze overnight).

You may need to run the pop under warm water to remove.


Pudding Pops


Notes:

If you feel as though the mixture isn’t sweet enough you can add powdered sugar until you are content with the sweetness.

If you don’t have Popsicle molds you can use plastic cups and plastic spoons as the stick.

If you are looking for “healthier” you can go with a light or low cal or sugar-free cool whip/pudding mixes/milk.